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Steak with Mashed Turnip, Potato & Carrot Medley.

  • 4 medium
  • 8 fl oz
    chicken or vegetable broth
  • 1 small pkg
    fresh basil
  • 1 ½ lb
    ribeye steak
  • 2 medium
  • 4 medium
    yellow potatoes
    black pepper
    virgin coconut oil
  • 1
    Fill a medium saucepan halfway with water, cover, and bring to a boil.
    about 7 cups water
  • 2
    Wash turnips, potatoes, and carrots. Peel, large dice, and add to saucepan. Once boiling, cook until vegetables are tender, 10-12 minutes.
    2 turnips
    4 medium yellow potatoes
    4 medium carrots
  • 3
    Heat a skillet over medium-high heat.
  • 4
    Wash and dry basil. Pick leaves off the stems, roll up crosswise, and thinly slice into ribbons.
    1 small pkg fresh basil
  • 5
    Coat bottom of skillet with oil. Season steak with salt and pepper on both sides. Place in the skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
    2 tbsp virgin coconut oil
    1 ½ lb ribeye steak
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Drain vegetables and return back to saucepan. Add broth, oil, ½ of the basil (save the rest for garnishing), salt, and pepper. Mash until smooth.
    8 fl oz (1 cup) chicken or vegetable broth
    2 tbsp virgin coconut oil
    ½ tsp salt
    ½ tsp black pepper
  • 7
    Thinly slice steak against the grain.
  • 8
    To serve, place mash on a plate, add steak slices, and sprinkle with remaining basil. Enjoy!